Recipe Library
Sautéed Spinach with Lemon, Garlic & Parmesan
Bright lemon slices caramelize in olive oil, releasing sweet citrus that mingles with garlic as spinach wilts into silky ribbons. A squeeze of lemon and shower of Parmesan add a salty, tangy finish that makes each bite lively and deeply satisfying.
- Total
- 12 min
- Prep
- 5 min
- Cook
- 7 min
- Serves
- 4
Nutrition per Serving
- Calories
- 119
- Protein
- 7g
- Carbs
- 9g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 1g
- Sodium
- 322mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup thinly sliced lemon
- 4 medium cloves garlic, thinly sliced
- 1 pound fresh spinach (about 16 cups)
- 2 teaspoons lemon juice
- 1/2 teaspoon ground pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Heat oil in a large nonstick skillet over medium heat until shimmering. Add lemon slices; cook, undisturbed, until the slices are bubbling, about 1 minute. Flip the slices; cook until bubbling and lightly browned on the edges, about 1 minute. Transfer to a plate, reserving the oil in the pan.
- Add garlic to the skillet; cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to high; add spinach and cook, stirring often, until wilted, 3 to 4 minutes. Remove from heat; stir in lemon juice and pepper; top with Parmesan and the sautéed lemon slices. Additional reporting by Carrie Myers, M.S. and Linda Frahm